این سایت در حال حاضر پشتیبانی نمی شود و امکان دارد داده های نشریات بروز نباشند
پژوهش و نوآوری در علوم و صنایع غذایی، جلد ۱۴، شماره ۲، صفحات ۷۵-۸۶
عنوان فارسی
چکیده فارسی مقاله
کلیدواژه‌های فارسی مقاله
عنوان انگلیسی Investigation the Physicochemical, Stability and Sensory Properties of Pistachio Butter Sweetened with Honey
چکیده انگلیسی مقاله Pistachio butter is a pastry product primarily made from roasted pistachio kernels and sugar. By replacing or decreasing the quantity of sugar in the end product, pistachio butter can be transformed into a more nutritious and wholesome food product. Due to the significant impact of sugar on the flavor, texture, color, and stability of the end product, reducing or eliminating it requires careful adjustments to the formulation and procedure. therefore, the present research aimed to examine the impact of substituting three different concentrations of sugar with honey (0, 5, and 10% w/w), as well as the influence of grinding temperature (25, 35, and 45 °C) and grinding time (0, 5, and 10 h) on the quality and stability of pistachio butter. An optimization process was carried out to enhance the particle size, textural qualities, color, and sensory attributes of the samples, which were sweetened with honey. The results showed that treatments containing 10% (w/w) of honey exhibited the smallest particle size, lowest firmness, lowest adhesiveness, maximum consistency, and highest overall acceptability. The optimized sample that was stored for 6 months and compared to the control sample showed the least amount of oil separation, with an anisidine value below 10. The water activity throughout the storage period was below 0.6. The optimal sample also displayed shear thinning rheological behavior, along with a gradual increase in the consistency coefficient over time.
کلیدواژه‌های انگلیسی مقاله organoleptic properties,particle size,Pistachio Butter,Rheological properties,Textural Properties
نویسندگان مقاله Khosro Behmaram |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Aram Bostan |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

Ahmad Shakerardakani |
Yazd Agricultural and Natural Resources Research and Education Center, AREEO, Yazd, Iran

Ali Dini |
Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

Ghadir Rajabzadeh |
Department of Food Nanotechnology, Research Institute of Food Science and Technology (RIFST), Mashhad, Iran

نشانی اینترنتی https://journals.rifst.ac.ir/article_215230_ec9ea6f2fba54ca278c898b6bd0df3b5.pdf
فایل مقاله فایلی برای مقاله ذخیره نشده است
کد مقاله (doi)
زبان مقاله منتشر شده en
موضوعات مقاله منتشر شده
نوع مقاله منتشر شده
برگشت به: صفحه اول پایگاه   |   نسخه مرتبط   |   نشریه مرتبط   |   فهرست نشریات